Stuffed Bell Peppers

When I grew up, my parents both cooked dinner. Sometimes together, sometimes on alternate nights. Mom’s recipes were tried and true; Dad’s were very inventive–sometimes gross looking, sometimes gross tasting, but always exciting. Stuffed peppers were one of my mom’s specialities and a personal favorite. Unfortunately, I don’t have her recipe and these didn’t taste the same, but they were good!


1 pound Spicy Italian Sausage
2 bell peppers
1/2 cup sliced mushrooms
1 cup cherry tomatoes, quartered
1/2 cup black olives
1 cup chopped greens
1/2 cup chopped raw zucchini
1/4 cup rice, cooked
1/4 cup sun dried tomatoes (small pieces)
1 cup onions, chopped
4 slices of smoked provolone cheese

Baked at 350 for 1 hour, then add cheese to melt.

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The smoothness of the cheese really compliments the spicy bite of the sausage.

When I made this, I had some of the ‘stuffing’ left over. Turns out, it’s amazing as a brunch scramble with a side of assorted vegetables.

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With Paprika Sweet Potato Wedges, Bacon, Cucumbers, Tomatoes, and Grilled Zucchini
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2 Comments Add yours

  1. Roger says:

    OMG, to coin a cliché, honest to God mouth-wateringly good to the eye and the Texas-remote taste buds. Gorgeous post!

    Liked by 1 person

  2. clcouch123 says:

    The ingredients sound good. I’m sure altogether the dish was tasty! Great photo for vicarious enjoying. My dad could make, I don’t know, six to ten things really well. Ham and bean soup, apple pie, and blackberry cobbler, for instance. Everything else was risky.

    Liked by 1 person

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